Blackstone Griddle Steak Sandwich Recipe

Steak sandwiches rank among my favorite meals: hearty slices of seasoned beef, melted cheese, caramelized onions, and a punchy sauce all piled into a toasted bun. This Blackstone Steak Sandwich takes that classic flavor combination and elevates it, whether you cook it outdoors on a griddle or indoors on a stovetop. It’s a satisfying, protein-forward sandwich that’s simple to make and easy to adapt.

Blackstone Steak Sandwich

The steak is the star: seasoned with a simple steak-and-pepper-style rub, seared over medium-high heat to create a savory crust, then sliced thin against the grain for tender bites. Smoked Gruyère melts into the meat, caramelized onions add sweetness, and a horseradish aioli provides a creamy, bright counterpoint. You can cook this on a Blackstone griddle for the authentic experience, but the same method works on a heavy skillet or cast-iron pan.

Keep the surface hot to get a good sear and aim for a golden-brown crust on the buns by toasting them in butter. Cooking times vary with steak thickness and desired doneness — a thermometer is helpful to get perfect results. See the guide below for internal temperatures to pull the steak at so it finishes at your preferred doneness.

STEAK TEMPERATURES	PULL	FINAL
RARE	115°	120°
MEDIUM-RARE	125°	130°
MEDIUM	130°	135°
MEDIUM-WELL	135°	140°
WELL	140°	145°

This sandwich pairs beautifully with salads, fries, or roasted vegetables, making it easy to serve whatever suits your guests. It’s also highly adaptable: choose a leaner cut if you prefer, swap cheeses, or adjust the aioli heat level to taste.

Make it keto

To keep this sandwich keto-friendly, use keto-style buns, low-carb bread, or wrap the steak and toppings in large butter lettuce leaves. You can also skip the bread entirely and serve the steak with onions, cheese, and aioli on a plate.

Why You’ll Love This Recipe

• Rich and Flavorful: Simple seasoning highlights well-marbled steak and pairs perfectly with the nutty, smoky cheese.
• Creamy Aioli Kick: Horseradish aioli adds a creamy, spicy note that cuts through the richness of the meat and cheese.
• Customizable: Adjust horseradish, swap cheeses, or change the cut of beef to suit your preferences and budget.
• Quick to Cook: From prep to plate in under 30 minutes when using a hot griddle or skillet.
• Great for Grilling: Ideal for a Blackstone griddle, but works just as well on a cast-iron skillet or gas grill griddle plate.

Recipe Shopping List

Below is a consolidated shopping list. Quantities are noted in the ingredients section; adjust amounts for the number of servings you plan to make.

Steak & Seasoning

• Steak — Ribeye, New York strip, or sirloin. Choose a well-marbled cut for best flavor and tenderness.
• Salt, black pepper, onion powder, granulated garlic — A straightforward seasoning blend that enhances the beef.

Sandwich

• Hamburger buns — Sturdy buns that toast well and hold the filling.
• Butter — For toasting buns and sautéing onions.
• Sliced onions — Cook slowly until sweet and golden.
• Smoked Gruyère cheese — Melts beautifully; provolone or Swiss are fine substitutes.

Horseradish Aioli

• Horseradish — Fresh prepared horseradish or jarred works; adjust to taste.
• Mayonnaise — Use your preferred brand for a creamy base.
• Garlic powder — Adds a rounded savory note.

How To Make This Recipe

This overview outlines the main steps. Follow the full instructions below for the best results.

1. Preheat — Heat your griddle or skillet to medium-high so it’s hot enough to sear.
2. Season — Combine 1 tsp each salt, black pepper, onion powder, and granulated garlic. Pat seasoning evenly onto both sides of the steak.
3. Toast the buns — Butter the cut sides and toast on the hot surface until golden brown; set aside.
4. Caramelize onions — Add remaining butter to the griddle and cook sliced onions, stirring often, until soft and golden (about 5 minutes).
5. Cook the steak — Place steaks on the hot surface and cook roughly 3–4 minutes per side for medium-rare, adjusting for thickness and desired doneness. Remove and let rest 5 minutes.
6. Make aioli — Whisk mayonnaise, horseradish, and garlic powder together until smooth. Taste and adjust horseradish for more heat if desired.
7. Slice and assemble — Slice steak thinly against the grain. Layer steak, melted cheese, sauteed onions, and horseradish aioli on the toasted buns.
8. Optional melt — For extra melty cheese, place sliced steak and cheese briefly under a broiler or on the hot griddle until the cheese softens before assembling.

Tip: Let steaks rest after cooking so juices redistribute—this prevents a soggy bun and ensures tender slices.

Recipe FAQ

Serve This With

• Fresh green salad with a tangy dressing
• Grilled asparagus or roasted vegetables
• Classic fries or air-fried potatoes
• French onion soup for a richer pairing

More Sandwich Ideas

• Pulled lamb gyro-style sandwich
• Prime rib pinwheel sandwich
• Crispy fish sandwich
• Barbecue chicken sandwich
• Hot roast beef sandwich
• Smoked chicken salad sandwich

Recipe Card — Blackstone Steak Sandwich

Yield: 4 servings | Prep: 5 minutes | Cook: 20 minutes | Total: 25 minutes

Ingredients

Steak & Seasoning

• 32 ounces steak (ribeye, NY strip, or sirloin)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic

Sandwich

• 4 hamburger buns
• 4 tablespoons butter
• 2 medium onions, sliced
• 8 ounces smoked Gruyère cheese

Horseradish Aioli

• 2 teaspoons horseradish
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your griddle or skillet over medium-high heat.
2. Mix the salt, black pepper, onion powder, and granulated garlic. Pat the seasoning onto both sides of the steaks.
3. Butter the buns and toast them butter-side down on the hot surface until golden. Remove and set aside.
4. Add remaining butter to the griddle and sauté the sliced onions until soft and caramelized, about 5 minutes.
5. Cook the steaks 3–4 minutes per side for medium-rare, adjusting for thickness. Remove and rest 5 minutes.
6. While the steaks cook, whisk together mayonnaise, horseradish, and garlic powder to make the aioli.
7. Slice the rested steak thinly against the grain. Assemble sandwiches with steak, Gruyère, onions, and aioli on the toasted buns.
8. Optional: melt cheese briefly under a broiler or on the hot griddle before assembling for extra gooeyness.

Nutrition (Estimate per serving)

Calories: 1310 | Total Fat: 94g | Saturated Fat: 38g | Cholesterol: 324mg | Sodium: 1560mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 6g | Protein: 82g